Squash Ribbon Salad with Goat Cheese

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add zucchini and yellow squash and cook for 1 to 2 minutes.

3. 3

   Drain and set aside to cool.

4. 4

   When the squash have cooled enough to handle, slice very thinly using a mandoline, if possible.

5. 5

   (Alternatively, slice as thinly as possible using a sharp knife.)

6. 6

   Transfer squash to a mixing bowl.

7. 7

   In a small bowl combine the vinegar, olive oil, salt, and freshly ground black pepper.

8. 8

   When the squash have cooled completely, add the vinaigrette and toss gently to combine.

9. 9

   Add the mint, basil, and chives and toss to thoroughly combine.

10. 10

    Crumble the goat cheese over the top and sprinkle with pine nuts.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.